HACCP Principles: Questions With Complete Answers
Hazard Analysis Critical Control Point (HACCP) Right Ans - A type of food
safety management system. HACCP identifies major hazards at specific points
within a food's flow through the operation.
HACCP Principles Right Ans - 1. Hazard analysis
2. Determine critical control points (CCPS)
3. Establish critical limits
4. Establish monitoring procedures
5. Identify corrective actions
6. Verify that the system works
7. Establish procedures for documentation
Hazard Analysis Right Ans - identify what food safety hazards may be in
the food
-what is the severity of the hazard and likelihood of the hazard occurring
Examples of Hazards Right Ans - Physical - bones, glass
Chemical - medicines, toxins
Biological - bacteria, viruses, parasites
Identify Critical Control Points Right Ans - Operational step in food prep
process at which control can be applied and is essential to prevent or
eliminate a hazard or reduce it to an acceptable level.
Ex: cooking, hot holding, receiving, source of food
Establishing Critical Limits Right Ans - One of more prescribed parameters
that must be met to ensure that hazards are effectively
-usually established by regulations
-measurable and quantifiable
Ex: Product - raw hamburger patty; CCP: Cooking; CL 155F for 15 sec
Product - Refried; CCP: Reheating; CL: 165 for 15 sec within 2 hours
CCP monitoring criteria Right Ans - Act of observing and making
measurements to help determine if CL are being met and maintained
Hazard Analysis Critical Control Point (HACCP) Right Ans - A type of food
safety management system. HACCP identifies major hazards at specific points
within a food's flow through the operation.
HACCP Principles Right Ans - 1. Hazard analysis
2. Determine critical control points (CCPS)
3. Establish critical limits
4. Establish monitoring procedures
5. Identify corrective actions
6. Verify that the system works
7. Establish procedures for documentation
Hazard Analysis Right Ans - identify what food safety hazards may be in
the food
-what is the severity of the hazard and likelihood of the hazard occurring
Examples of Hazards Right Ans - Physical - bones, glass
Chemical - medicines, toxins
Biological - bacteria, viruses, parasites
Identify Critical Control Points Right Ans - Operational step in food prep
process at which control can be applied and is essential to prevent or
eliminate a hazard or reduce it to an acceptable level.
Ex: cooking, hot holding, receiving, source of food
Establishing Critical Limits Right Ans - One of more prescribed parameters
that must be met to ensure that hazards are effectively
-usually established by regulations
-measurable and quantifiable
Ex: Product - raw hamburger patty; CCP: Cooking; CL 155F for 15 sec
Product - Refried; CCP: Reheating; CL: 165 for 15 sec within 2 hours
CCP monitoring criteria Right Ans - Act of observing and making
measurements to help determine if CL are being met and maintained
